Low Sugar Vegan Chocolate Cake

Total time2 hr

Prep time25 min

Cook time35 min

This rich, layered chocolate cake comes together with deep cocoa flavor in both the cake and the fluffy frosting, brightened by a splash of hot coffee that makes the chocolate taste even more intense. The batter itself is thin and pourable, baking up into two tender, moist rounds that hold their shape beautifully once cooled. A quick vegan buttermilk, made from dairy free milk and a touch of apple cider vinegar, gives the crumb its soft, springy texture. The frosting whips up light and spreadable, perfect for smoothing between layers and around the sides for that classic bakery finish. It's an easy layer cake to reach for when you want something indulgent-tasting that still fits neatly into an added sugar–conscious kitchen. Slice it thick — this one's built to impress at any gathering.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

1 cup dairy free milk
Blue Diamond Almond Breeze Unsweetened Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Silk Organic Unsweet Soy Milk - 64 fl oz Blue Diamond Almond Breeze Unsweetened Original Shelf Stable Almond Milk - 32 fl oz OATLY! 100% VEGAN THE ORIGINAL OAT MILK
See all
1 tbsp apple cider vinegar
2 cups all-purpose flour
1 ¾ cups organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1 cup hot brewed coffee
½ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
½ cup unsweetened cocoa powder, sifted
3–4 tbsp dairy free milk
½ tsp vanilla extract
¼ tsp fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
Stir together the dairy free milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!